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A short, concentrated shot pulled under pressure. The base for most café drinks.

A shorter, sweeter shot. Less water through the same dose.

A longer shot. More water pulled through the puck.

Espresso diluted with hot water.

Hot water first, espresso on top, crema sitting on the drink.

Espresso, steamed milk, and a distinct foam cap. Traditionally equal parts.

Espresso with a larger pour of steamed milk and a thin foam layer.

Espresso (often a double or ristretto) with velvety microfoam and no dry foam cap.

Espresso cut with roughly equal steamed milk, little foam, usually a small glass.

Espresso marked with a dollop of milk foam.

Steamed milk first, espresso poured through so it marks the milk in layers.

A ristretto with a little steamed milk in a small glass.

Espresso, chocolate, and steamed milk.

Brewed coffee (not espresso) with steamed milk.

A shot of espresso poured over gelato.

Drip coffee with a shot of espresso in it.

Hot water poured over grounds in a cone filter. Clean, aromatic cup.

Pour-over in an hourglass carafe with a thick bonded filter.

Flat-bottom pour-over with a wave filter. A more even bed than a cone.

Automatic batch brew through a paper filter. The everyday shop cup.

Immersion brew with a mesh plunger. Full body, more oils and sediment.

Short immersion, then gentle pressure through a filter.

Stovetop. Steam pushes water through a puck into the top chamber.

Vacuum brew. Immersion on the heat, then the draw-down pulls a very clean cup.

Powder-fine grounds simmered unfiltered in a cezve, served with the silt.

Slow metal-filter drip. The café classic is cà phê sữa, the same brew over condensed milk.

Grounds steeped in cold water for hours. Smooth, low-acid, chocolatey-leaning.

Coffee brewed hot, then cooled over ice.

Cold brew infused with nitrogen. Cascading, creamy, no dairy required.

Ice water dripped slowly through a bed of grounds (Kyoto-style).